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A la Carte





Gratinated lobster with Provençal cherry tomato salsa and fresh herbs


Purple artichoke carpaccio with lemon, rocket and edible summer flowers


Burratini with cherry tomato salad and basil crisp


Gambas tartar with avocado crème, spring onion, chili & fresh raspberry vinaigrette


Whole baked baby cauliflower with crispy fried capers, truffle crème and fresh herbs


Panko fried chèvre served on a lettuce leaf bead with pomegranate vinaigrette


Classic toast Skagen (Scandinavian prawn toast) with lemon and fresh dill


Grilled asparagus with Yuzu hollandaise, gremolata and edible summer flowers


Salmon tataki with Asian salad, fresh ginger & chili crème and fried coriander


Mille feuille Provençal with grilled spring vegetables, chèvre crème and fresh herbs



Main courses


Summer truffle pasta with fresh herb oil and edible flowers


Fillet of Dorade Royale with lemon risotto, herb jus and Provençal vegetables


Panko and herb crusted cauliflower steaks with rice pilaff, Yuzu hollandaise and vegetables


Grilled baby lamb racks. Served with rosemary risotto and seared Provençal vegetables


Aubergine parmigiana with fresh basil oil and burrata


Saffron and chili scented lobster risotto with edible spring flowers


Open “lasagna” verdi with green spring vegetables, basil and fresh shaved truffle


Black Miso cod with seared baby bok choy and glass noodles


Fillet of wild salmon with baked baby fennel with Pernod. Served with crispy veg with piment d’espelette butter, wild rice and fresh herbs


Seared fillet of beef with crushed black pepper sauce and Provençal haricots verts. Served with truffle mashed potatoes and black tuile


Fillet of sea bass with fresh tarragon barley, Provençale vegetables and grilled lemon






Salted caramel poached pears with almond crisp, vanilla mascarpone and gold leaf


Triologi of raspberries - Fresh, mousse and meringue with edible flowers 


Lemon and passion fruit cheese cake with fresh passion fruit coulis


Tarte au citron with flower meringue and fresh berries 


Cinnamon scented apple filo rose with vanilla crème and salted caramel crunch


Dark chocolate cake with speculoos crème, salted caramel espresso sauce and crunch


Lemon & Yuzu panna cotta with fresh fruit salad and edible spring flowers


Frangipane tarte with pistachio crème and raspberry


Dark chocolate and piment d’espelette mousse with strawberry salad


Raspberry tarte tropézienne with fresh raspberry coulis and pink tuile

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